Get Certified

Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.

This recipe is kosher for Passover.

Lamb, specifically the fat-tailed sheep, is the predominate meat in Persian cooking. Meat is rarely cooked in large pieces, rather it is cut into chunks. Typical of Persian cuisine, this dish uses less spices than stews of other Middle Eastern countries. Onions are a fundamental seasoning in this cuisine, while garlic is generally ignored.

Ingredients

¼ cup vegetable oil

3 lbs. boneless lamb or beef shoulder, cubed

4 medium yellow onions, sliced

4 cups (2 lbs.) peeled, seeded, and chopped tomatoes

½ cup chopped fresh coriander or parsley

About 1½ teaspoons salt

Ground black pepper

Instructions

Heat the oil in a large pot over medium heat. Add the lamb and onions and sauté until the meat is browned on all sides, 5 to 10 minutes per side.

Cover and cook over medium heat, stirring frequently, for 30 minutes.

Add the tomatoes, coriander or parsley, salt, and pepper.

Cover and simmer over low heat, adding a little water if necessary, until the meat is tender and the sauce is thick, about 30 minutes.